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Cheaters Chicken Stock

This morning I’m making a little chicken stock using the carcass from a rotisserie chicken we had for dinner last week. You can do this any time you have a full chicken or turkey for a meal. No time to make stock in the day or two after the meal? Just put the carcass in a freezer bag & put it in the freezer until you’re ready to use it. I actually froze mine right in the rotisserie chicken container.

This recipe is kind of a short-cut stock, but it’s easy and cheap & you can use it in any recipe that calls for stock or broth.

Cheaters Chicken Stock

Ingredients:

Chicken (or turkey) carcass- don’t worry about any bits of meat or fat or skin, leave them on they will be strained out later

1 pound of carrots, roughly chopped (leave on the tops and skin, they will be strained out too)

1/2 a bunch of celery, roughly chopped (again, leave the leaves on)

1/2 a large onion, roughly chopped

Salt and pepper, to taste

1 tbsp EVOO

Hot water to cover

Instructions:

In a large stockpot or dutch oven heat EVOO over medium high heat.

Add celery, carrots, and onion & sweat until translucent but not browned.

When I’m making stock, I chop my mirepoix (celery, onion, carrot) very roughly and I leave on skins, stems, and leaves to be removed later.

Season with salt & pepper, if desired.

Add your carcass to the pot and cover with water (I like to use hot water heated in my electric kettle).

Store your carcass in the freezer until ready to use.

Bring stock to a boil, cover and reduce heat to medium-low.

The longer you simmer, the more flavorful your stock will be!

Simmer, covered 3-6 hours.

Let stock cool for 1-2 hours, fish out the large bits of bone & veggies with a slotted spoon.

Strain stock through a cheesecloth and can or freeze until ready to use.

I’m planning on rocking out some Matzoh Ball Soup with mine! Check the recipe here.

** Endnote: I don’t always, but today I added a little dry white wine to the stock just before I added the water for a little depth of flavor. **